AMBER AT THE LANDMARK MANDARIN ORIENTAL, HONG KONG CLAIMS 3 RD SPOT IN ASIAai??i??S 50 BEST RESTAURANTS 2017

Claiming the impressive 3 rd spot on the S. Pellegrino Asiaai??i??s 50 Best Restaurants list, Amber at The Landmark Mandarin Oriental, Hong Kong continues to lead this dynamic regionai??i??s dining scene as the ai???Best Restaurant in Chinaai???. Launched in 2013, the prestigious list is created by the Diners ClubAi?? Asiaai??i??s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asiaai??i??s restaurant scene. It covers six voting regions including India, and the sub-continent; South-East Asia ai??i?? South; South-East Asia- North; Hong Kong, Taiwan & Macau; mainland China, Korea; and Japan.

ai???Winning this accolade reflects our team and purveyorai??i??s unwavering passion and commitment always aiming for the highest standard of excellence,ai??? says Richard Ekkebus, the two-Michelin-starred Culinary Director of Amber. ai???Providing the ultimate gourmet experience for our guests is at the core of everything we do.ai???

ai???We are absolutely delighted that Richard and his incredible team have once again received this prestigious culinary award confirming Amberai??i??s place as one of the top restaurants in Asia. These awards are a reflection of a truly exceptional dining experience among tens of thousands of restaurants in the region,ai??? says Torsten van Dullemen, General Manager of The Landmark Mandarin Oriental. ai???It is a wonderful testament to Richardai??i??s innovative and experiential approach and above all, his distinct character that is reflected in Amberai??i??s extraordinary cuisine.ai???

Richard Ekkebus began his illustrious career with an apprenticeship in his native Holland under Michelin-starred chefs Hans Snijders and Robert Kranenborg. He further perfected his art under the tutelage of some of the greatest three-Michelin-starred chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy.

Having built his reputation on a solid foundation of traditional French cooking techniques, Richard is known for his focus on superior produce and innovative presentation, creating French cuisine with a contemporary and light feel. His signature creations such as as Kohlrabi ai???cookedai??i?? in lime juice & manni olive oil aka uni & schrenki caviar, Blue lobster tail with seacress tortelli & green tomatoes in plankton emulsion the claws & raw kohlrabi served as a salad and Miyazaki wagyu beef strip loin, barbecued with dulse & red cabbage slaw horseradish & pepper berry emulsion delight guests with every bite.

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